Marukome Shio Koji is a traditional Japanese seasoning made from fermented rice koji, salt, and water. This versatile ingredient serves as a marinade, tenderizer, and flavor enhancer, adding a subtly salty, slightly sweet, and deeply umami-rich taste to a wide range of dishes.

Proudly crafted in the United States at our facility in Irvine, California.

What is Koji?

Koji is a type of beneficial mold known as Aspergillus oryzae. The term also refers to grains—typically cooked rice, barley, or soybeans—that have been inoculated with this mold.

Koji plays a vital role in the production of many traditional Japanese foods, including miso, soy sauce, and sake.

Marukome has devoted entirely to the production of Miso since its founding in 1854. Koji is an indispensable substance, Koji is indeed our underlying strength.

Recently, fermented foods have been in the spotlight.

More and more people are interested in them, and they try to learn from the Japanese traditional way of life and wisdom. Marukome has always been dedicated to producing seasonings that form the basis of food culture, and it continues to innovate high-quality and healthy products. 

*Shipping cost is included in the item price.